Adapted from Bon Apetit, ~4 servings

Leche De Tigre

  • ⅔ cup fresh lime juice
  • 2 garlic cloves, smashed
  • 1 tablespoon (packed) chopped fresh cilantro leaves
  • ½ ají limo or habanero chile, seeded, halved lengthwise

  • ½ small red onion, chopped

  • ½ cup bottled clam juice (optional)
  • Kosher salt

Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

Your rating: None Average: 3 (1 vote)

Pan Seared Flounder on Greens

3T sake
2T soy sauce
1T chile sesame seed oil
1T sesame seed oil
Juice of one lemon
1T rice vinegar
1t fish sauce
2T minced ginger
1T minced garlic
Salt to taste
Whisk until emulsified

Sauteed Greens:
1T sesame seed oil
1" ginger, coarsely chopped or finely sliced
1 shallot, finely sliced
1-2 cups spinach or other hearty green
1T sesame seeds

⅔lb Flounder, with salt and pepper (Serves two)

Prepare the sauce.

pan seared flounder
Your rating: None Average: 4 (1 vote)

Mustard-Crusted Branzino

For some reason, Bon Appetit recommends using a whole butterflied fish, but that just presents you with many small bones to deal with. This dish will be equally good with filets. Serves 2 and can easily be doubled.

2 branzini/ Mediterranean sea bass filets
1/8 cup olive oil
1 tablespoons whole grain mustard
1 small garlic clove, finely grated
1/2 tablespoon chopped fresh thyme
1/2 cup panko breadcrumbs (or fresh coarsely chopped breadcrumbs, preferably sourdough)
Kosher salt and freshly ground black pepper

Mustard Crusted Branzino
Your rating: None Average: 3 (1 vote)

Foxglove Chardonnay

Trader Joe's: 

Good, lightly oaked, balanced chardonnay; we had it at Firefly.

Poached Fish

Courtesy of Cook's Illustrated.

Oil-poached fish
Your rating: None Average: 1 (1 vote)



More to follow. Maybe.

Sushi (crab rolls in the foreground)
Your rating: None Average: 5 (1 vote)

Lemon Skate

This was a meal we put together in Venice from what we found at the farmers market - and was one of the best meals we had in Italy.

  • 1 skate (3/4 lb)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 bayleaves
  • 1 sprig rosemary
  • 3 leaves fresh sage
  • 4 tbsp lemon olive oil
  • Juice of 2 lemons
  • Fresh Pasta

Sautee the garlic, onion, and herbs until soft and beginning to caramelize. Remove and set aside, picking out stems from the herbs.

Simmer the skate in a bath of lemon-olive oil and lemon juice.

Skate, at the market
Your rating: None Average: 3.5 (2 votes)

Grilled Marlin with a lime-butter sauce

Blue Marlin steaks, salted and with lemon pepper. Spritz with lime juice a few minutes before grilling.

Lime caper butter sauce, per steak:

3 T butter
1/4 red onion or 1/2 shallot, chopped. Sub in garlic scapes for part of this.
1/4 cup white wine
2 limes, juiced
1 T capers, drained

Chili/lime powder for serving.

Sautee the onions/shallots in the butter while grilling the marlin. When soft, add the lime juice and wine, reduce by half and add in the capers, continue reducing until no liquid remains. Serve on top of the marlin with chili/lime powder.

Grilled Marlin, roasted cherry tomatoes and asparagus
Your rating: None Average: 3 (2 votes)

Leonard Kreusch Reisling Sekt

Trader Joe's: 

Available at Schneider's on Capitol Hill.

Crisp, lightly effervescent Riesling.

Falernia Pedro Ximenez

Trader Joe's: 

Tart, light, dry white, very similar to the Picopoul. Great for pasta and fish dishes.

Vintjs Garnacha

Trader Joe's: 

A medium-bodied, balanced wine. Strong enough to go with red meat, but sweet and tangy enough for fish stew or poultry

Terrenal Macabeo & Chardonnay

Trader Joe's: 

Mild, steel-tank Chardonnay mixed with a minerally, unripe-fruity macabeo.

Gatão Vinho Verde

Trader Joe's: 

A mildly sparkling vinho verde with a crisp, strong grapefruit taste.

Cristobal 1492 Verdelho

Trader Joe's: 

A sharp and full-bodied verdejo from Argentina. Bought at Schneider's on Capitol Hill. Floral and acidic with a very light effervescence. Lacking oak.

Jamaican Ackee and Saltfish

Ackee ans Saltfish is the national dish of Jamaica. I was fed so much of this pungent breakfast during training that I swore off it afterwards. That didn't last very long. Ackee is an odd ... fruit? The wikipedia article on ackee can fill you in better than I can, but in short, the scientific name comes from a pirate, it's originally an African plant, and it's very poisonous if harvested incorrectly. It's related to lychees, but is better described as being similar to avocado.

Ackee and Saltfish with callaloo
Your rating: None Average: 3 (1 vote)

La Finca Chardonnay

Trader Joe's: 

A well-balanced Mendoza style Chardonnay - light, very little butteryness. Crisp. Goes great with cream sauces and fish.

Lambrusco Dell'Emilia Bianco

Trader Joe's: 

Sweet and fizzy, but lightens up a creamy dish or balances a caesar salad. Could also go with -- or be part of -- a fruit dessert.

Jaques Bourguignon Chablis 2008

Trader Joe's: 

A clean crisp white from the Burgundy region

Hugues Beaulieu Picpoul de Pinet 2009

Trader Joe's: 

Grapefruit and exotic fruit taste, crisp but not dry; great with shellfish and seafood.


Other reviews:

Rheingau 2008 Edition Maximilian Pinot Noir

Rheingau Label
Trader Joe's: 

Sweet, almost a dry rose. Strawberry notes. Serve slightly chilled. Great with grilled fish/fowl.

Trader Joe's: $6

A full review and the source of the photo:

Blackened Red Snapper

4 (6 ounce) fillets red snapper
1 cup butter, melted
4 Tablespoons cajun seasoning

Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.

Dip fish into melted butter, and crust each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet.

Blackened Red Snapper
Your rating: None Average: 3 (2 votes)

Steelhead Salmon with Herbs and Lemon

Steelhead salmon is really trout. This recipe could go with a wide range of fish - salmon, trout, etc.


* 1 lb steelhead fillet, with or without skin
* 1 clove garlic, chopped fine
* 1 1/2 tablespoons coarsely chopped fresh rosemary
* 1 lemon, zest of
* 1/2 lemon, juice of
* 1/4 teaspoon salt
* 1/2 teaspoon fresh ground pepper
* 1 tablespoon olive oil, plus
* additional oil, for greasing baking pan


1. Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil.

2. Preheat broiler.

Your rating: None Average: 3 (1 vote)

Fish Tacos

A great, simple summer taco recipe

Fish Taco
Your rating: None Average: 4.5 (2 votes)

Purpled Salmon with Mushrooms

I sat down to cook up some dinner. The goal: tame my basil plant that's turning into a small bush and occupying more and more of my not-that-big kitchen. So - pesto it is. But what to go with the pesto? Noodles seem to be too easy, heavy, and obvious. So some pesto-encrusted salmon. Also, I had some shitake mushrooms that needed cooking, and bought some fresh asparagus at the farmer's market this morning. I reduced some syrah with the mushrooms, because shitakes sauteed in wine = the shiznizzle.

Purpled Salmon with mushrooms, Photo by Jon
Your rating: None Average: 3.5 (2 votes)

Mediterranean Seared Salmon

Marinade: 2 parts Olive oil with 1 part balsamic vinegar
Rub: crushed garlic, salt, thinly sliced basil

Separately, sautee some sliced kalamata olives with capers and olive oil
Sear the salmon with sliced portabello mushrooms until they are tender.
After searing the salmon, place it in a warmed oven to cook it further.

Reduce some wine (a light red, beaujolais ideally or pinot or zin) with the mushrooms), add in more red balsamic vinegar during this process.
drizzle tzatiki on the salmon and sprinkle the olive/capers on top.

Mediterranean Salmon
Your rating: None Average: 3 (2 votes)

Tuna with Basil Cream Sauce


2 8oz. Tuna steaks, cut into 1 inch pieces
5 long green onions, chopped
1 small zucchini, sliced in 1/4 inch circles
2 cloves of garlic, chopped
4 Tbls of extra virgin olive oil
1/2 cup of fresh basil, broken into pieces
1/2 cup of chicken broth
1 cup of heavy whipping cream
2 Tbls of flour
1 tsp of freshly ground black pepper
1 lemon
1 pound of bow tie pasta

Sauté the garlic, onions and zucchini in 2 Tbls of olive oil until tender, around 3 minutes.

Your rating: None Average: 2 (1 vote)

Grilled Salmon with Peach-Bourbon BBQ Sauce

From Emeril via Food Network. The glaze was awesome, the fish could be replaced by pork.

2 tablespoons unsalted butter
1/2 cup diced onions
1 teaspoon minced garlic
1/2 serrano pepper, halved and thinly sliced
4 cups peeled, pitted, and diced peaches
1/2 cup ketchup
1/4 cup fresh orange juice
1/2 teaspoon orange zest
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
2 to 3 tablespoons light brown sugar
2 tablespoons peach bourbon liqueur (recommended: Southern Comfort)
Kosher salt and freshly ground black pepper
4 (6-ounce) salmon fillets, skinned

Your rating: None Average: 1.5 (2 votes)

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